Court-Bouillon.

This preparation gives boiled fish a better flavor than cooking in
clear water does. Many cooks use wine in it, but there is no necessity
for it. Four quarts of water, one onion, one slice of carrot, two
cloves, two table-spoonfuls of salt, one teaspoonful of pepper, one
table-spoonful of vinegar, the juice of half a lemon and a bouquet of
sweet herbs are used. Tie the onion, carrot, cloves and herbs in a
piece of muslin, and put in the water with the other ingredients.
Cover, and boil slowly for one hour. Then put in the fish and cook as
directed for plain boiling.


Boiled Cod with Lobster Sauce.

Boil the fish, as directed [see boiled fish], and, when done,
carefully remove the skin from one side; then turn the fish over on to
the dish on which it is to be served, skin side up. Remove the skin
from this side. Wipe the dish with a damp cloth. Pour a few spoonfuls
of the sauce over the fish, and the remainder around it; garnish with
parsley, and serve. This is a handsome dish.


Boiled Haddock with Lobster Sauce.

The same as cod. In fact, all kinds of fish can be served in the same
manner; but the lighter are the better, as the sauce is so rich that
it is not really the thing for salmon and blue fish. Many of the best